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Brown, Robert Carlton, 1886-1959

"The Complete Book of Cheese"

In twelve to fifteen days a second
spore develops on the surface, snow-white _Penicillium Album_.
Pennich
_Turkey_
Mellow sheep cheese packed in the skin of sheep or lamb.
Pennsylvania Hand Cheese
_U.S.A._
This German original has been made by the Pennsylvania Dutch ever
since they arrived from the old country. Also Pennsylvania pot, or
cooked.
Penroque
_Pennsylvania, U.S.A_
Cow milk imitation Roquefort, inoculated with _Penicillium Roqueforti_
and ripened in "caverns where nature has duplicated the ideal
condition of the cheese-curing caverns of France." So any failure of
Penroque to rival real Roquefort is more likely to be the fault of
mother cow than mother nature.
Pepato
_Italy_
Hard; stinging, with whole black peppers that make the lips burn. Fine
for fire-eaters.
An American imitation is made in Northern Michigan.
Persille de Savoie
_Savoie, France_
In season from May to January, flavored with parsley in a manner
similar to that of sage in Vermont Cheddar.


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